Archives for August 2012

An egg cream is a beverage that got its start in the New York. Just where in New York is the subject of debate. Did it originate in Brooklyn, as many claim? Or was it brought in to Brooklyn? Indeed, even the kind of establishment it was originally served in differs according to source. Was […]

Cheerwine is one of those old times sodas that doesn’t plan to stay old time. That is, the company plans to go nationwide, through distribution deals, like one with Pepsi in 2005. They are even going world-wide, having announced an agreement with a Norwegian firm to bottle the soda in Oslo. There has also been interest […]

The term mother sauce is used in French cooking. Although there are an astounding array of sauces in French cooking, contrary to what you might assume, they are not all unique from start to finish. There are five main families of sauces, called the mother sauces, from which most sauces are derived. This system of organization, developed by Antonin […]

Clarified butter, also called drawn butter, is butter from which the water and milk solids have been removed. Although butter primarily consists of the solidified fats of the milk and water, some of the proteins from the milk, whey and casein, are also present. These milk solids tend to easily brown or burn during cooking at relatively low […]

Who Invented Ketchup? It would be easy to assume that ketchup was invented by some food company, like Heinz. The fact is that ketchup was absolutely never invented by one person or company. Heinz, however, does have something to do with how we know it today. American style ketchup, which is mostly thickened tomato sauce […]

You’ve seen both in baking recipes and no doubt you thought they were the same thing. Flour, sifted simply seems like a different way of saying sifted flour. Well, many people, when they use these terms in a recipe, probably do use them interchangeably but technically, they are different. Flour, sifted, means that you should measure the […]